Nothing is as good as homemade with love..
I won’t start with a rant on why Banana stem aka BaaLe Dindu (Kannada), Arati doota (Telugu), Vazhai Thandu (Tamil), is good for you nor take you on a guilt trip on why you aren’t inculcating healthy eating habits by including it in your diet etc etc. Instead, I will introduce you to this lip smacking chat-pata recipe which makes Banana stem extremely palatable and exciting to consume. You won’t even know it is there, in case that is what you are looking for.
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First up, let me clear a few things. I have no affiliation with any political party. Thought I am talking about Congress party? That is perhaps the last thing I’ll talk about!
In fact, I am going to indulge you in something way more interesting than that – the quintessential pass-time snack of Karnataka, more so the Bengaluru-Mysuru broad belt. Peanut, fondly called by the locals as “Time pass” Kadalekayi or Badavara Badami Kadalekayi (translates to Poor man’s almond, the peanut) is the star ingredient here.
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Closely following the mango season, Amtekayi or Indian Hog plum appears in the markets heaped in wicker baskets. Also known by names Adavi Mamidi (Telugu), Ambazhanga (Malayalam), Ambade (ThuLu), Amra kai (Tamil) or simply the Ambarella tree, Amtekayi season is quite short and disappears before you know it. The most sought after tender berries come early in…
Nimbu paani or Paanaka, the traditional Indian lemonade has been the go to beverage for Indians to beat the scorching summer heat from times immemorial. Raspberry Lemonade and Meyer Lemon Paanaka recipes have been a huge hit as summer drinks in our house and among friends. While I loved making lemonades when life gave me Meyer…
As soon as the Mango season began in early April, baby green mangoes were making their appearance in mounds in markets everywhere here in Bangalore. The very sight of baby unripe mangoes just like “baby anything”, is simply irresistible. It must be the size. Miniatures are always so irresistible. Especially tender, baby unripe mangoes which we locals call as…
Heart to Heart series of interviews is back after a long break. And, I am so thrilled to present to you this interview with the uber talented photographer and food stylist from the UK, Bea Lubas of Bea’s Cookbook. If you are on Instagram, chances are that you would have gawked at the gorgeous pictures @bealubas. If you haven’t yet, one look…
Condiments are often times under appreciated or under estimated in comparison to main stream dishes. A pickle, a Podi (spice mix), a Thokku, a relish (sweet or savory) are what I call the simple joys of life. They seem like inconsequential bits and bobs, but when you think of it, they can elevate a dull meal, resurrect…
Murabba means sweetened fruit preserve and Amla Murabba is a favorite of many Indians including yours truly. All through the years we lived in the US, quite often I lamented over the unavailability of fresh gooseberries. Frozen ones never really counted for me. So, when we moved to India almost 9 months back (the reason I have…
Its amazing how new traditions are formed. A couple of years back exactly around these holidays, a 5 something year old girl wanted to bake cookies with her mom. So, they went to the store, bought some cookie cutters, came home and baked the cookies that they both wanted to bake. Then the two giggled with joy…
